Marry Me Chicken Parmesan Snow (Print Version)

Tender chicken gently simmered in a rich sun-dried tomato cream sauce, topped with fine Parmesan snow.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 21-25 oz)
02 - 1 tsp kosher salt
03 - ½ tsp freshly ground black pepper
04 - 2 tbsp olive oil

→ Sauce

05 - 3 garlic cloves, minced
06 - 1 tsp dried oregano
07 - ½ tsp crushed red pepper flakes (optional)
08 - 4¼ oz sun-dried tomatoes in oil, drained and sliced
09 - 1 cup chicken stock (use gluten-free if required)
10 - ¾ cup heavy cream
11 - 2 oz freshly grated Parmesan cheese
12 - 1 tbsp unsalted butter

→ Garnish (Parmesan Snow)

13 - 1 oz Parmesan cheese, extra finely grated or microplaned
14 - Fresh basil leaves (optional)

# How to Make It:

01 - Pat chicken breasts dry and season both sides evenly with kosher salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts 4 to 5 minutes per side until golden brown and nearly cooked through. Remove from skillet and set aside.
03 - Lower heat to medium. Add minced garlic, dried oregano, and optional crushed red pepper flakes to the same skillet. Sauté for 1 minute until fragrant.
04 - Incorporate the drained sun-dried tomatoes and cook for an additional 1 minute to release flavors.
05 - Pour in chicken stock, scraping any browned bits from the skillet bottom. Simmer for 2 to 3 minutes.
06 - Stir in heavy cream and 2 ounces of freshly grated Parmesan. Bring mixture to a gentle simmer.
07 - Return chicken to skillet, nestling it in the sauce. Simmer uncovered for 5 to 8 minutes, spooning sauce over chicken until fully cooked and sauce thickens.
08 - Swirl in unsalted butter until melted for added gloss and richness.
09 - Transfer chicken to serving plates, spoon sauce over top, then dust generously with finely grated Parmesan 'snow'. Garnish with fresh basil leaves if desired.

# Additional Tips::

01 -
  • It tastes like you labored for hours but honestly takes less time than most delivery orders.
  • The Parmesan snow moment when you dust it over the sauce feels like a tiny culinary magic trick every single time.
  • Leftovers reheat beautifully and somehow taste even more luxurious the next day.
02 -
  • Do not skip the searing step or you lose that deep golden crust and all the fond that makes the sauce sing.
  • Let the sauce simmer gently, not boil hard, or the cream can break and turn grainy instead of silky.
  • Use a microplane for the Parmesan snow or it just looks like regular cheese, the fluffy texture is half the magic.
03 -
  • Pound the chicken breasts to an even thickness before cooking so they sear and cook evenly without drying out.
  • Taste the sauce before plating and adjust with a pinch of salt or a crack of pepper, it should be bold and balanced.
  • Save a little pasta water if you are serving this over noodles, it helps the sauce cling beautifully to every strand.
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